Ginger Molasses Sandwich Cookies With Eggnog Frosting Recipe

I gotta say, I love whipping up these ginger molasses sandwich cookies with eggnog frosting ‘cause even if I mess up a step here or there, the spicy kick from the ginger and cinnamon mixed with that creamy, eggnog vibe totally makes my day.

I love these Ginger Molasses Sandwich Cookies with Eggnog Frosting. I use all-purpose flour, baking soda, ginger, cinnamon and molasses in my cookie dough with butter, sugar and egg.

My eggnog frosting is made with cream cheese, butter, powdered sugar, eggnog and vanilla. They tastes rich and hearty.

Ingredients

• All-purpose flour gives essential carbs and supports cookie structure for a soft texture.
• Ground ginger adds a warm spicy note that brightens up the cookie with subtle digestion aid.
• Molasses is super rich and a bit tangy, giving a deep complexity and moisture to the treat.
• Unsalted butter adds creaminess and rich flavor but dont forget its high fat content.
• Cream cheese provides a tangy, smooth texture to frosting, enhancing both flavor and moisture.
• Eggnog gives a festive, creamy taste that lends holiday spirit and a unique twist.
• Egg binds the cookie batter, giving structure and helping flavors mix wonderfully.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, softened (for the cookies)
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1/2 cup unsalted butter, softened (for the eggnog frosting)
• 4 oz cream cheese, softened
• 2 to 3 cups powdered sugar, sifted
• 2 tablespoons eggnog
• 1/2 teaspoon vanilla extract
• A pinch of ground nutmeg (to sprinkle on top)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground cloves.

3. In another bowl, cream 3/4 cup unsalted butter (for the cookies) with 1 cup granulated sugar until its light and kinda fluffy.

4. Crack in 1 large egg and mix well then stir in 1/4 cup molasses until everything is nicely combined.

5. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.

6. Scoop rounded teaspoons of dough onto the baking sheet leaving enough space in between and bake for 8-10 minutes or until the edges feel firm; let the cookies cool completely.

7. While the cookies cool, start the eggnog frosting by beating 1/2 cup unsalted butter (for the frosting) with 4 oz softened cream cheese until they’re well blended.

8. Slowly mix in 2 to 3 cups sifted powdered sugar until you get a creamy consistency then add 2 tablespoons eggnog and 1/2 teaspoon vanilla extract.

9. Give the frosting one more good mix until its smooth and spreadable.

10. Spread or pipe a generous layer of frosting onto one cookie and sandwich it with another, then dust the top lightly with a pinch of ground nutmeg. Enjoy your ginger molasses sandwich cookies with eggnog frosting!

Equipment Needed

1. Oven – to preheat to 350°F
2. Baking sheet – to bake the cookies
3. Parchment paper – to line the baking sheet
4. Large mixing bowl – for whisking together the dry ingredients
5. Medium mixing bowl – for creaming the butter and sugar with the egg and molasses
6. Whisk – for combining the dry ingredients
7. Hand mixer (or stand mixer) – to mix the butter, sugar, and later the eggnog frosting
8. Teaspoon or cookie scoop – for portioning the dough onto the baking sheet
9. Sifter – for the powdered sugar used in the frosting
10. Spatula – to stir the dough and to spread or pipe the frosting
11. Cooling rack – to let the cookies cool completely before assembling the sandwiches

FAQ

• Q: What can I use if I don’t have eggnog?
  A: If you don’t have eggnog, you can use whole milk or heavy cream instead, but the flavor wont be as rich and you might wanna tweak the sugar a bit.
• Q: How long will these cookies stay fresh?
  A: They should stay fresh in an airtight container for about 4 to 5 days at room temperature. If you want them longer, try freezing them.
• Q: Can I adjust the spices in the cookie dough?
  A: Yes you can adjust the ginger, cinnamon and cloves to fit your taste. If you like it extra spicy, feel free to add a pinch more ground ginger.
• Q: How can I make the icing less sweet?
  A: If you dont like super sweet tops, you can try starting with 2 cups of powdered sugar then add more slowly until you get the right consistency and taste.
• Q: Can these cookies be made ahead of time?
  A: Yeah, you can make the cookies a day ahead and store them in an airtight container then frost just before serving so they dont get soggy.

Ginger Molasses Sandwich Cookies With Eggnog Frosting Recipe Substitutions and Variations

• All-purpose flour: If you dont have all-purpose flour on hand, you can try using whole wheat pastry flour. It might give the cookies a nuttier taste but works pretty well.
• Molasses: If molasses is hard to find, you can substitute with dark corn syrup for a similar deep flavor in the cookies.
• Egg: In case you need an egg substitute, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes. Its not perfect but does the trick as a binder.
• Cream cheese: If cream cheese is unavailable, blended ricotta cheese or even mascarpone can be used for the frosting. They give a similar creamy texture.
• Powdered sugar: You can easily make your own powdered sugar by blending granulated sugar until fine. Just be sure it is sifted out to remove any clumps.

Pro Tips

1. Make sure your butter, eggs, and even that molasses are all at room temperature before you start. It helps everything mix way better and stops your cookies from turning out too tough.
2. When you’re creaming the butter and sugar, beat it long enough till it’s light and fluffy – this gives your cookies a better texture (and trust me, you can tell the difference).
3. Sift the powdered sugar for your frosting like you’re on a mission. It may seem like extra work, but it really makes the frosting smooth and lump-free.
4. Let the cookies cool completely before slapping on the eggnog frosting. If you try to frost them while they’re still warm, the frosting might melt and slide right off, and nobody wants that.